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La influencia de los patrones alimentarios mediterráneos y occidentales en la percepción sensorial y la sensibilidad
Ghazal Zolfaghari1, María José Castro-Alija1,2, María Laguillo Diaz2
1Recognized Research Group: Multidisciplinary Assessment and Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain.
Foods (Basel, Switzerland)
|August 28, 2025
Resumen
Los patrones dietéticos tienen un impacto significativo en la percepción del gusto. La adhesión a la dieta mediterránea (MD) aumenta la sensibilidad a la salinidad y al umami, mientras que la preferencia de la dieta occidental (WD) se inclina hacia la dulzura.
Área de la Ciencia:
- Ciencias de la nutrición
- Ciencias sensoriales
- Análisis del patrón dietético
Sus antecedentes:
- Los hábitos alimenticios influyen en las respuestas fisiológicas, incluida la percepción sensorial.
- Comprender el vínculo entre las dietas específicas y la sensibilidad al gusto es crucial para la salud pública.
Objetivo del estudio:
- Investigar la relación entre la adherencia a la dieta mediterránea (MD) y la dieta occidental (WD) y la percepción sensorial en estudiantes de enfermería.
- Determinar cómo estos patrones dietéticos afectan la sensibilidad al gusto y las preferencias.
Principales métodos:
- 41 estudiantes de enfermería completaron cuestionarios de hábitos alimenticios y evaluaciones sensoriales.
- Las evaluaciones sensoriales utilizaron materiales de grado alimenticio (sal, sacarosa, glutamato monosódico, agua, palitos de pan).
- El análisis estadístico incluyó estadísticas descriptivas y análisis de correlación utilizando IBM SPSS Statistics 25.0.
Principales resultados:
- Una mayor adherencia a la MD se correlacionó con una mayor percepción y disfrute de la salinidad y el umami.
- Una mayor adherencia a WD se asoció con una preferencia por lo dulce.
- Se encontraron correlaciones significativas entre la adherencia a la dieta y el disfrute del sabor, particularmente para la salinidad y el umami con MD.
Conclusiones:
- Los patrones dietéticos moldean significativamente la percepción del gusto y la adaptación de los receptores.
- La adherencia MD mejora la sensibilidad a intensidades de sabor moderadas.
- La adherencia a WD puede conducir a una disminución de la percepción a concentraciones más bajas y a respuestas más elevadas a intensidades más altas, lo que influye en las elecciones de alimentos.
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